HOW TO MAKE PLAIN CHEESECAKE RECIPES

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HOW TO MAKE CHEESECAKE FACTORY KEY ... - TOP SECRET RE…



How to Make Cheesecake Factory Key ... - Top Secret Re… image

Just 15 minutes after the very first Cheesecake Factory opened in Beverly Hills back in 1978, the lines began forming. Here's their cheesecake twist on the delicious Key lime pie. Since Key limes and Key lime juice can be hard to find, this recipe uses standard lime juice which can be purchased bottled or squeezed fresh. If you can find Key lime juice, bear in mind that Key limes are more tart, so you'll need only half as much juice. This recipe also requires a springform pan. If you don't have one, you can use two 9-inch pie pans and make two smaller cheesecakes. Try more of my Cheesecake Factory hacks here.  Source: Top Secret Restaurant Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 30 minutes0S

Prep Time 45 minutes0S

Cook Time 45 minutes0S

Nutrition Facts : Calories 869 calories

BEST RED VELVET CHEESECAKE RECIPE - HOW TO MAKE ... - DELISH



Best Red Velvet Cheesecake Recipe - How to Make ... - Delish image

Looking for the best red velvet cake recipe? With layers of red velvet cake and cheesecake, this Red Velvet Cheesecake is the ultimate Christmas dessert.

Provided by Lindsay Funston

Categories     Christmas    feed a crowd    Valentine's Day    dessert

Total Time 230 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 1

Number Of Ingredients 14

Butter, for cake pans

All-purpose flour, for cake pans

1

box red velvet cake mix, plus ingredients called for on the box

2

8-oz. packages cream cheese, softened

2/3 c.

granulated sugar

2

large eggs

1/3 c.

sour cream

1 tbsp.

all-purpose flour

1 tsp.

pure vanilla extract

1/4 tsp.

kosher salt

2

8-oz. packages cream cheese, softened

1/2 c.

(1 stick) butter, softened

2 1/4 c.

powdered sugar

1 tsp.

pure vanilla extract

Steps:

  • Preheat oven to 350º and butter and flour two 9" cake pans. Prepare red velvet cake batter according to box instructions. Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. Let cool slightly in cake pans, then invert onto a wire rack to cool completely. Using a serrated knife, level out tops of the cake so they're flat (save scraps for decorating!). Make cheesecake layer: Line a 9" springform pan with parchment and spray with cooking spray. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes. Add eggs, one a time, until combined. Add sour cream, flour, vanilla, and salt and beat until combined. Pour filling into prepared springform pan and bake until only slightly jiggly in the center, about 1 hour. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling. Make cream cheese frosting: In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and beat until combined. Assemble cake: On a cake platter, place one red velvet cake. Top with cheesecake layer, pressing down firmly, then top with second red velvet cake. Using an offset spatula, frost cake with cream cheese frosting. Garnish with red velvet cake crumbs before serving.

More about "how to make plain cheesecake recipes"

BLACK FOREST CHEESECAKE | CHEESE RECIPES | JAMIE OLIVER
This is a great make-ahead dessert that will definitely impress your guests!
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 489 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4. Grease the sides and line the base of a deep 23cm loose-bottomed cake tin.
    2. To make the biscuit base, melt the butter in a pan over a low heat. Blitz the biscuits in a food processor until they resemble fine crumbs, then add to the melted butter.
    3. Mix well to coat the crumbs, then tip into the prepared cake tin, spreading it out evenly.
    4. Place in the hot oven for 10 minutes, or until darker in colour, then remove and leave to cool.
    5. Meanwhile, to make the filling, add the tinned cherries and their syrup, the clementine zest and juice and 150g of sugar to a pan over a medium heat.
    6. Cook for around 20 minutes, or until reduced to a syrupy consistency. Leave to cool and set aside.
    7. Separate the egg yolks and whites into 2 separate bowls. Add the remaining 200g of sugar to the yolks, then use an electric whisk to beat for 5 to 7 minutes, or until pale and fluffy.
    8. Whisk the egg whites until stiff peaks form.
    9. Place the cream, cream cheese and vanilla extract into a third bowl and beat into soft peaks.
    10. Fold the egg yolk mixture into the cream cheese mixture and gently fold through the egg whites. Spoon the mixture onto the biscuit base, then gently swirl through the cherry syrup.
    11. Place the cheesecake in the freezer to set overnight.
    12. When you’re nearly ready to serve, make the chocolate glaze topping. Place a medium heatproof bowl over a pan of simmering water, then add the dark chocolate, cream and butter. Allow to melt, stirring occasionally.
    13. Remove the cheesecake from the tin and place on a cake stand.
    14. Pour over the chocolate glaze, then decorate with some gratings of dark chocolate and clementine zest. Serve with a gold leaf and sparklers to make it extra special.
See details


BLACK FOREST CHEESECAKE | CHEESE RECIPES | JAMIE OLIVER
This is a great make-ahead dessert that will definitely impress your guests!
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 489 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4. Grease the sides and line the base of a deep 23cm loose-bottomed cake tin.
    2. To make the biscuit base, melt the butter in a pan over a low heat. Blitz the biscuits in a food processor until they resemble fine crumbs, then add to the melted butter.
    3. Mix well to coat the crumbs, then tip into the prepared cake tin, spreading it out evenly.
    4. Place in the hot oven for 10 minutes, or until darker in colour, then remove and leave to cool.
    5. Meanwhile, to make the filling, add the tinned cherries and their syrup, the clementine zest and juice and 150g of sugar to a pan over a medium heat.
    6. Cook for around 20 minutes, or until reduced to a syrupy consistency. Leave to cool and set aside.
    7. Separate the egg yolks and whites into 2 separate bowls. Add the remaining 200g of sugar to the yolks, then use an electric whisk to beat for 5 to 7 minutes, or until pale and fluffy.
    8. Whisk the egg whites until stiff peaks form.
    9. Place the cream, cream cheese and vanilla extract into a third bowl and beat into soft peaks.
    10. Fold the egg yolk mixture into the cream cheese mixture and gently fold through the egg whites. Spoon the mixture onto the biscuit base, then gently swirl through the cherry syrup.
    11. Place the cheesecake in the freezer to set overnight.
    12. When you’re nearly ready to serve, make the chocolate glaze topping. Place a medium heatproof bowl over a pan of simmering water, then add the dark chocolate, cream and butter. Allow to melt, stirring occasionally.
    13. Remove the cheesecake from the tin and place on a cake stand.
    14. Pour over the chocolate glaze, then decorate with some gratings of dark chocolate and clementine zest. Serve with a gold leaf and sparklers to make it extra special.
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BLACKBERRY CHEESECAKE - THE PIONEER WOMAN
I wound up with more blackberries than I knew what to do with on the Fourth, and rather than do something healthy with the luscious deep purple beauti
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 35 minutes
Category dessert, main dish
  • Preheat oven to 350 degrees.Place vanilla wafers and pecans into the bowl of a food processor. Pulse until mixture becomes crumbs. Add melted butter and vanilla and pulse again until combined. Pour into a 10-inch springform pan and press crumbs into the bottom of the pan. (If they come up the sides, that's okay!)For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Add sour cream and mix again. Pour mixture into crust, smooth the top, and bake for 1 hour, 10 minutes. Turn off oven and open door and allow to sit in the oven with the door opened for 15 minutes. Remove and allow to cool.For the topping, add blackberries, sugar, and water to a saucepan or skillet. Bring to a boil over medium-high heat and cook for 4 to 5 minutes. Turn off the heat and allow to cool slightly.Pour blackberries over the cheesecake and place pan into the fridge to cool and set for at least 2 hours---several hours is better. When ready to serve, remove rim around pan and slice into 16 pieces with a long serrated knife.
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BEST SANTA HAT CHEESECAKE BITES - HOW TO MAKE ... - DELISH
Adorable Christmas dessert alert: This hack turns a store-bought cheesecake and strawberries into the cutest Santa Hat treat from Delish.com.
From delish.com
Total Time 10 minutes
Category vegetarian, Christmas, dessert
Cuisine American
  • Using a round biscuit cutter, punch holes out of cheesecake. (Depending on size of cheesecake you should be able to get 8 to 12 cheesecake bites.) Transfer whipped cream or Cool Whip to a piping bag and pipe a layer on top of cheesecake. Top with strawberry, sliced side down.  Pipe a dot on top of strawberry and serve.
See details


BLACKBERRY CHEESECAKE - THE PIONEER WOMAN
I wound up with more blackberries than I knew what to do with on the Fourth, and rather than do something healthy with the luscious deep purple beauti
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 35 minutes
Category dessert, main dish
  • Preheat oven to 350 degrees.Place vanilla wafers and pecans into the bowl of a food processor. Pulse until mixture becomes crumbs. Add melted butter and vanilla and pulse again until combined. Pour into a 10-inch springform pan and press crumbs into the bottom of the pan. (If they come up the sides, that's okay!)For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Add sour cream and mix again. Pour mixture into crust, smooth the top, and bake for 1 hour, 10 minutes. Turn off oven and open door and allow to sit in the oven with the door opened for 15 minutes. Remove and allow to cool.For the topping, add blackberries, sugar, and water to a saucepan or skillet. Bring to a boil over medium-high heat and cook for 4 to 5 minutes. Turn off the heat and allow to cool slightly.Pour blackberries over the cheesecake and place pan into the fridge to cool and set for at least 2 hours---several hours is better. When ready to serve, remove rim around pan and slice into 16 pieces with a long serrated knife.
See details


BEST SANTA HAT CHEESECAKE BITES - HOW TO MAKE ... - DELISH
Adorable Christmas dessert alert: This hack turns a store-bought cheesecake and strawberries into the cutest Santa Hat treat from Delish.com.
From delish.com
Total Time 10 minutes
Category vegetarian, Christmas, dessert
Cuisine American
  • Using a round biscuit cutter, punch holes out of cheesecake. (Depending on size of cheesecake you should be able to get 8 to 12 cheesecake bites.) Transfer whipped cream or Cool Whip to a piping bag and pipe a layer on top of cheesecake. Top with strawberry, sliced side down.  Pipe a dot on top of strawberry and serve.
See details


CHEESECAKE RECIPES | ALLRECIPES
The solution: make your Valentine's Day dinner and dessert in advance for an easier, more enjoyable night come February 14. We've compiled a list of date night-approved recipes you can make a day or two before the holiday or make …
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Dec 13, 2021 · How to Make Basque Burnt Cheesecake. No need to mess around with a water bath.A Basque cheesecake is simply dusted with sugar before baking (essential for caramelization) and then blasted in a high-heat oven until the outside is blackened and the filling is almost completely set.. Note that a classic Basque cheesecake …
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Jan 10, 2020 · Standard cheesecake recipes are maybe an inch or two thick, but New York-style is often double that. So yes, cut us a slice. But make sure it’s a small one! Finally, New York cheesecake is often served plain …
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LONDON CHEESECAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
This recipe is the best. I made cheesecake cupcakes and didn't water bath them and came out yummy still: 1. Made 24 cupcakes 2. Had to add another 50g for the base 3. Baked the biscuit Base for 5 mins to set it 4. Baked the cheesecake at 150C for 15mins. Didn't use water bath 5. Piped sour cream onto cheesecake …
From nigella.com
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THE CHEESECAKE FACTORY ORIGINAL CHEESECAKE RECIPE | …
This is not the first cheesecake I’ve made that says to start the baking process at a higher temperature, but 475 for 12 minutes darkened the top of the cake. Maybe try 375 for 10 minutes??‍♀️! The cheesecake itself isn’t even as good as the recipe you will find on the cream cheese box and that one is just as easy to make!
From myrecipes.com
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THE BEST EASY CHEESECAKE RECIPE | STEP-BY-STEP | COOKIE…
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CHOCOLATE MARBLE CHEESECAKE | RECIPES - HERSHEYLAND
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Sep 03, 2021 · This spectacular cheesecake was first made 30 years ago by Santiago Rivera at La Viña, a bar in San Sebastian, Spain. The crust forms because milk solids in the cream cheese caramelise under high temperature. It doesn't taste burnt unless, of course, you leave it too long in the oven. The cheesecake …
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EASY VEGAN CHEESECAKE | MINIMALIST BAKER RECIPES
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Sep 03, 2021 · This spectacular cheesecake was first made 30 years ago by Santiago Rivera at La Viña, a bar in San Sebastian, Spain. The crust forms because milk solids in the cream cheese caramelise under high temperature. It doesn't taste burnt unless, of course, you leave it too long in the oven. The cheesecake …
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GERMAN CHEESECAKE RECIPE ~ KäSEKUCHEN (AND HOMEMADE Q…
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